Creamy Corn and Turkey Soup

CrystalB's Note:

This could be THE best way to use up leftover turkey. Comfort food at its best - what could be better on a cold January day than a steaming bowl of creamy, delicious soup!! This recipe comes from the 2005 Kraft Kitchens Calendar.

• Total Time: 25 mins
• Prep Time: 10 mins
• Cook Time: 15 mins

Ingredients:

Servings: 4

• 1/2 cup chopped onion
• 2 tablespoons butter or 2 tablespoons margarine
• 4 ounces cream cheese, cubed
• 1 (12 ounce) can cream-style corn
• 2 cups chicken broth
• 3/4 cup milk
• 2 cups shredded cooked turkey or 2 cups cooked chicken
• 1 roasted red pepper, chopped
• salt and pepper
• cayenne pepper (optional)

Directions:

1. Cook onion in butter in large saucepan over medium heat until tender, stirring frequently.
2. Reduce heat to low.
3. Add cream cheese and cook until melted, stirring constantly.
4. Add corn, broth, milk, turkey and red pepper and mix well.
5. Add spices to taste.
6. Cook until soup is heated through, stirring occasionally.

Reviews

[deepfreeze]

I made this to use up some turkey leftovers. This was okay, however we usually like our soups a little thicker.

[* Pamela *]

This is the best soup ever! It's a great way to use up Turkey leftovers without feeling like you are eating Turkey leftovers, lol! I made this with Rescued Turkey Stock for the broth and Roasted Red Bell Peppers for teh peppers and left out the cayenne pepper. Thanks for posting!

[Gerry]

This made for a wonderfully delicious soup, perfect for a cold autumn day. I made as posted using chicken breasts which I had poached in the microwave and shredded. We enjoyed this pot of soup with your Sour Cream & Chive Bread #120736. I plan on trying it with left over turkey the next time I make one. Thank you for sharing.